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The Mailbox by Teri Watson

A recipe for sausage just like Grandmother used to make

I am in need of your help once again. About 55 years ago, when our grandmother was still alive, she used to make a sausage meat mixture (either German or Italian) every fall. It tasted something like the summer sausage we know today.

She made it in large batches. She used a sausage hand crank machine to mix it, then she stuffed the sausage meat into casings by machine. She would then tie off each sausage at both ends and then one or two times in the middle, depending on its length. The sausage was then taken up to the attic and hung to air dry for about 3 to 4 weeks. It was taken down and wrapped for the freezer. It could be lightly simmered until cooked through or put into a large frying pan and cooked on low to medium heat.

My grandmother also made a pork sausage in large batches with all types of seasonings. She made 1-pound packages of this sausage and froze it. When we wanted something special, we would pull out a package from the freezer and cook it for breakfast with fried potatoes, toast and coffee. I hope someone has recipes for these sausages. Thank you for your help.

– John J. Capaul, Sacramento

HOW TO CONTACT

THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 321-1109. Please include your full name, your city and phone number.

Pomegranate Khoresh

Prep time: 55 minutes

Cook time: 62 minutes

Serves 4

Jacque Maples of Carmichael has a pomegranate tree in her yard that's producing a lot of fruit. She was hoping for recipes.

Three-quarters of a cup of seeds will yield ½ cup juice. One medium pomegranate yields about ½ cup seeds.

The recipe for this Middle Eastern dish was featured in the Mailbox several years ago. Susan Miller of Auburn shared the recipe.

INGREDIENTS

2 tablespoons vegetable oil or butter

2 small onions, peeled and thinly sliced

1 pound skinless, boneless chicken, turkey or duck breast, cut into thin strips

2 large carrots or 1 pound butternut squash, peeled and cut into thin strips

1/2 pound shelled walnuts, toasted

1 teaspoon salt

4 cups fresh pomegranate juice

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground saffron threads dissolved in 1 tablespoon hot water

Garnish:

1 cup fresh pomegranate seeds

1/4 cup walnuts, toasted

INSTRUCTIONS

In a medium pot, heat the oil or butter over medium heat. Add onions and stir fry 5 minutes, until translucent. Add chicken or duck and stir fry 15 minutes, stirring occasionally, until golden brown. Add carrot or squash strips and stir fry 2 minutes.

Finely grind the toasted walnuts in a food processor. Add salt, pomegranate juice, sugar, cinnamon and saffron water and process to create a smooth, creamy sauce. Transfer the sauce to the pot containing the vegetables and meat, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.

Taste the sauce and adjust for seasoning and thickness. It should be sweet and sour and the consistency of heavy cream. If too thick, thin with warm water. Serve and garnish with pomegranate seeds and toasted walnuts.

Per serving using vegetable oil, chicken and carrots: 875 cal.; 46 g pro.; 83 g carb.; 44 g fat (4 sat., 11 monounsat., 29 polyunsat.); 66 mg chol.; 681 mg sod.; 7 g fiber; 59 g sugar; 44 percent calories from fat.

Mulled pomegranate sipper

Prep time: 10 minutes

Cook time 1 to 2 hours

Serves 16

Here is another recipe for Jacque Maples of Carmichael. This recipe comes from the December/January 2006 issue of Light & Tasty magazine and is credited to Lisa Renshaw of Kansas City, Missouri. Renshaw says, “This warm comforting cider … fills the entire house with a wonderful aroma.”

INGREDIENTS

One 64-ounce bottle cranberry-apple juice

2 cups unsweetened apple juice

1 cup pomegranate juice

2/3 cup honey

½ cup orange juice

3 cinnamon sticks (3 inches long, each)

10 whole cloves

2 tablespoons grated orange peel

INSTRUCTIONS

In a 5-quart slow-cooker, combine all ingredients. Cover and cook on low for 1 to 2 hours. Discard cinnamon sticks and cloves before serving.

Per serving: 153 cal.; 0 g pro.; 39 g carb.; 0 g fat; 0 mg chol.; 5 mg sod.; 0 g fiber; 38 g sugar.

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